Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and baking powder.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Mix in the vanilla extract, then add the egg and beat until fully combined.

Gradually stir in the dry ingredients until well combined.

Fold in the chopped strawberries and white chocolate.

For the crumble topping, mix the brown sugar, flour, and 1 1/2 tablespoons of freeze-dried strawberries.

Grate in the slightly frozen butter and mix until crumbly.

Drop tablespoon-sized cookie dough balls onto the prepared baking sheet, spacing them 2 inches apart.

Roll the tops in the crumble and sprinkle the remaining topping over each dough mound.

Bake for 12-14 minutes, or until the edges are golden and the centers are set.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.

Melt the remaining white chocolate and mix it with the remaining freeze-dried strawberries. Drizzle this mix over the cooled cookies and let it set.